Chilli gherkins

Chilli gherkins

By
From
Huxtabook
Makes
12
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
350ml rice vinegar
55g sugar
1 red bird’s eye chilli, halved
1 teaspoon mustard seeds
12 baby cucumbers

Method

  1. Bring all the ingredients, except the cucumbers, to the boil in a non-reactive saucepan. Don’t stand over the pan and breathe in, or the fumes will burn your nose off!
  2. Remove from the heat and leave to cool completely. Put the cucumbers in a non-reactive container with the pickling liquid and refrigerate for at least 24 hours.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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